If I fluke a monkfish in the next couple of weeks can I drop it in here rather than start a new thread?
I do this when I get a fish around a kg or so,headless. Skin it,then cut the backbone out but leave it joined at the tail & between the 2 filletsButterfly but still one piece..Then I put a very robust mix of preserved lemon,anchovy & roasted red pepper,garlic,lemon thyme ,butter along the fillets then string it up like a roast so its a complete parcel then do it in the MES.
So its sort of a roulade.Knife work a little tricky but worth the trouble.